CN-122029268-A - Sweet potato distilled liquor production method

Abstract

The present disclosure is directed to a method for producing sweet potato distilled liquor having a low methanol concentration using raw potatoes as a raw material for sweet potato distilled liquor and a related art thereof. An embodiment of the present disclosure provides a method for producing sweet potato distilled liquor, comprising processing raw potatoes to obtain 1 st raw potato flakes, reducing the water content of the 1 st raw potato flakes to obtain 2 nd raw potato flakes having a lower water content than the 1 st raw potato flakes, and producing sweet potato distilled liquor from the 2 nd raw potato flakes.

Inventors

• Nitoh Kenichiro
• SHOJI HIROSHI
• YAMAUCHI MICHIHIRO

Assignees

• 日加威士己株式会社

Dates

Publication Date

20260512

Application Date

20240925

Priority Date

20230929

Claims (7)

1. 1. A method for producing sweet potato distilled liquor, comprising: Processing raw potatoes to obtain 1 st raw potato slices, Reducing the water content of the 1 st raw potato chip to obtain a2 nd raw potato chip having a lower water content than the 1 st raw potato chip, and And (3) preparing the sweet potato distilled liquor from the 2 nd raw potato slices.
2. 2. The method for producing sweet potato distilled liquor according to claim 1, wherein, Reducing the water content of the 1 st raw potato pieces comprises reducing the total mass of the 1 st raw potato pieces by more than 25%.
3. 3. The method for producing sweet potato distilled liquor according to claim 1 or 2, wherein, Reducing the water content of the 1 st raw potato pieces includes blowing a gas against the 1 st raw potato pieces.
4. 4. The method for producing sweet potato distilled liquor according to claim 3, wherein, The temperature of the gas is below 30 ℃.
5. 5. The method for producing sweet potato distilled liquor according to claim 3, wherein, The time of blowing the gas to the 1 st raw potato slice is within the range of 1-20 hours.
6. 6. The method for producing sweet potato distilled liquor according to claim 1 or 2, wherein, The sweet potato distilled liquor manufacturing method comprises the following steps: fermenting a mixture comprising said 2 nd raw potato flakes and 1 st beer to obtain 2 nd beer and And distilling the 2 nd beer mash to obtain the sweet potato distilled liquor.
7. 7. The method for producing sweet potato distilled liquor according to claim 1 or 2, wherein, The methanol concentration represented by the following formula 1 is 500mg/L or less: formula 1 methanol concentration (mg/L) = [ methanol concentration in sweet potato distilled liquor (mg/L) ] ×25% by volume/(ethanol concentration in sweet potato distilled liquor (vol%) ].

Description

Sweet potato distilled liquor production method Technical Field The present disclosure relates to a method for producing sweet potato distilled liquor. Background A general method for producing sweet potato distilled liquor comprises steaming and boiling potatoes used as main raw materials. The steamed potatoes are processed into sweet potato distilled liquor through various procedures such as fermentation, distillation and aging. For example, the fermentation step is performed by fermenting a mixture containing steamed potatoes, primary beer, and water. In contrast, patent document 1 discloses a method of fermenting sweet potatoes by adding primary beer and water to a step of crushing sweet potatoes which have not been heat-treated, in order to produce sweet potato distilled liquor having a rich flavor. Prior art literature Patent literature Patent document 1 Japanese patent application laid-open No. 2017-158525 Disclosure of Invention Problems to be solved by the invention However, if sweet potato distilled liquor is produced without cooking sweet potatoes, the amount of methanol generated during the production of sweet potato distilled liquor tends to increase. For example, methanol is produced by the decomposition of pectin in plant cells by enzymatic reactions. An increase in the amount of methanol produced results in an increase in the concentration of methanol in the sweet potato distilled liquor. As a result, the methanol concentration in the sweet potato distilled liquor produced from the uncooked potatoes becomes higher than that in the sweet potato distilled liquor produced from the cooked potatoes. Thus, the present disclosure includes the following objects. An object of the present disclosure is to provide a method for producing sweet potato distilled liquor having a low methanol concentration using raw potatoes as a raw material for the sweet potato distilled liquor. Another object of the present disclosure is to provide a sweet potato distilled liquor having a lower methanol concentration using raw potatoes as a raw material of the sweet potato distilled liquor. Means for solving the problems The present disclosure includes the following embodiments. (1) A method for producing sweet potato distilled liquor comprises processing raw potatoes to obtain 1 st raw potato flakes, reducing the water content of the 1 st raw potato flakes to obtain 2 nd raw potato flakes having a lower water content than the 1 st raw potato flakes, and producing sweet potato distilled liquor from the 2 nd raw potato flakes. (2) The method for producing sweet potato distilled liquor according to (1), wherein reducing the water content of the 1 st raw potato flakes comprises reducing the total mass of the 1 st raw potato flakes by 25% or more. (3) The method for producing sweet potato distilled liquor according to (1) or (2), wherein reducing the water content of the 1 st raw potato flakes comprises blowing a gas to the 1 st raw potato flakes. (4) The method for producing sweet potato distilled liquor according to (3), wherein the temperature of the gas is 30℃or lower. (5) The method for producing sweet potato distilled liquor according to (3) or (4), wherein the time for blowing gas to the 1 st raw potato flakes is within the range of 1 hour to 20 hours. (6) The method for producing sweet potato distilled liquor according to any one of (1) to (5), wherein the production of the sweet potato distilled liquor comprises fermenting a mixture comprising the 2 nd raw potato flakes and1 st beer to obtain 2 nd beer, and distilling the 2 nd beer to obtain the sweet potato distilled liquor. (7) The method for producing sweet potato distilled liquor according to any one of (1) to (6), wherein the methanol concentration represented by the following formula 1 is 500mg/L or less. Formula 1 methanol concentration (mg/L) = [ methanol concentration in sweet potato distilled liquor (mg/L) ] ×25 vol% ] [ ethanol concentration in sweet potato distilled liquor (vol%) ] Effects of the invention At least 1 embodiment of the present disclosure provides a method for manufacturing sweet potato distilled liquor having a low methanol concentration using raw potatoes as a raw material for the sweet potato distilled liquor. At least 1 embodiment of the present disclosure provides a sweet potato distilled liquor having a lower methanol concentration using raw potatoes as a raw material for the sweet potato distilled liquor. Detailed Description In the present disclosure, at least 1 embodiment may be modified within a range not departing from the gist of the present disclosure. In the present disclosure, at least 2 embodiments may be combined within a range not departing from the gist of the present disclosure. In this disclosure, the upper limit of a certain numerical range may be replaced with the upper limit of other numerical ranges or the numerical values shown in the embodiments related to the above-mentioned numerical ranges. In this disclosure,